Pancake & Waffle Mix, Buttermilk Complete, Large Size

BATTER TIPS:

Unused pancake batter may be stored in refrigerator, in tightly covered container, for several days. Letting batter "rest" a few minutes before dropping onto griddle will make even lighter pancakes.

FREEZING TIPS:

Wrap cooled pancakes or waffles in plastic wrap or between sheets of wax paper. Place them in an airtight bag. Pancakes freeze well up to a month, waffles up to 3 months. To serve, thaw and heat them on a baking sheet or toaster oven in a preheated 350°F oven for 6-10 minutes or until hot.

WARMING TIPS:

To keep pancakes warm as you cook remaining batter, place them on an ovenproof platter or baking sheet (don't stack them) in a preheated 200°F oven. They will keep nicely for 15-30 minutes.

GREAT BATTER ADD-INS INCLUDE:

Shredded apples and a dash of cinnamon

Fresh or frozen drained blueberries

Chopped nuts (approx. 1/2 cup)

Spray large nonstick skillet or electric griddle with PAM® cooking spray and heat over medium heat (350°F).

Stir together pancake mix and water in large bowl until large lumps disappear. For thicker pancakes, add a little more mix. For thinner pancakes, add a little more water.

Pour about 1/4 cup batter per pancake onto skillet or griddle.

Cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned.

DO NOT EAT RAW

To Make 4" Pancakes 

4 to 6 pancakes: Mix 1 cup, Water 3/4 cup

10 to 12 pancakes: Mix 2 cups, Water 1-1/2 cups

14 to 16 pancakes: Mix 3 cups, Water 2-1/4 cups

Just Add Water

Heat waffle iron. Whisk together mix, water, oil, and egg in large bowl until blended. Cook waffles in the hot waffle iron until steaming stops and waffles are golden brown.

DO NOT EAT RAW

To Make Waffles 4 7-inch Waffles:

Mix 2 cups, Water 1-1/4 cups, 1/4 cup vegetable oil, 1 egg